Professionalism and Purchasing/Receiving
Professional conduct
Professionalism is testable: arrive on time in a clean uniform, follow the chain of command, communicate clearly, respect colleagues and follow the ACF code of ethics - honesty, fairness, and no misrepresentation of product or credentials. Know the brigade de cuisine: executive chef, sous chef, chef de partie (saucier, poissonnier, garde manger, pâtissier) and commis. ACF certification levels progress from Certified Culinarian through Sous Chef and Executive Chef to Master Chef, and each requires documented experience, written and practical exams, and continuing education.
Purchasing
Purchasing begins with a written specification: product name, grade, size, packaging and acceptable condition. Buy from approved suppliers, use competitive bids on high-volume items, issue purchase orders, and keep a prime-vendor relationship for consistency. Know the difference between inspection (wholesomeness, required) and grading (quality, voluntary) - a favorite trap. Also know the difference between as-purchased and edible-portion specifications.
Receiving and storage
Receiving is a control point: match the invoice to the purchase order, count and weigh, take temperatures (41°F or lower for cold TCS foods, 0°F for frozen), inspect packages and dates, and reject anything that fails. Store immediately in order - refrigerated items first, then freezer, then dry storage - and never store chemicals near food.
Rule of thumb
If it fails the specification, the receiving clerk has the authority to reject it. Worked example: a delivery of frozen shrimp arrives at 28°F with ice crystals and crushed cartons. Reject it as evidence of temperature abuse even though the product is technically frozen; document the rejection and notify the supplier the same day.